1Send some texts out asking if anyone found your dignity last night. I recommend a bloody mary if you can get your hands on one to ease the pain. Find a big skillet or pot… if you can’t, get a big microwaveable container.
2Stovetop: Drain the corn and beans (and the meat if you’re adding it) and add to the pot/pan with the rice and salsa. Cook on low to med heat and stir occasionally until it’s all hot (about 5-10 min).
3Microwave: Drain the corn and beans (and the meat if you’re adding it) and add to the container with the rice and salsa. Microwave 2 min at a time stirring in between till it’s all hot.
4Remove from heat and mix in the cheese still it’s gooey. Top with your whatever you’d put on a taco (sour cream, jalapenos, hot sauce, lettuce, tomatoes, etc). Smash chips on top and eat.
5All portion sizes are flexible depending on what you like.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Add Salt to Garlic When Mashing It
It helps to break it down.
How to Make Mashed Potatoes with Margo True
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)